Directions:In a bowl, use a fork or whisk to beat the egg very well; then beat in the evaporated milk, salt, pepper, garlic salt, and Tabasco. In another bowl, mix the cornflakes, flour, and pecans. Dip the chicken breasts in the egg mixture; then roll in the pecan mixture to coat. Fry in the vegetable oil until breasts are done and crispy. Drain on paper towels.